Choux dough for noodles, dumplings, dumplings

I think yes. I also liked delicious manti with meat, raw potatoes and onions. It's great that you share your culinary secrets!

[3 (three) minutes]

I kneaded the dough in a bread maker, on any program, only to knead for 10-15 minutes, that's enough. It doesn't take much time, just to mix the dough ingredients well into a thick mass. Then roll a little into a bun with flour so that the dough does not stick to your hands and put it under the hood for 20-30 minutes - and then we start working with the dough.

In our family, choux pastry for dumplings has been living since the middle of the last century, but without butter, but with an egg.

I want to add for those who have nothing to knead - this dough is made not just 6 quickly, but very fast.)) Once upon a time, for one forum I noticed this business with a clock, so this is what happened: "The dough is kneaded, weighed (780 g), cut and ready to use. Everything about everything exactly 3 (three) minutes."

Well, I start to roll the first circle right after cooking, it's not as stubborn as the usual cold one.

Thus, in a completely manual production "mix-knead-roll-out-circles cut-fill spread-close up manually" in one hour I prepared 214 pieces of dumplings (from a glass of hot water), half cooked and even eaten.))

This is how you get 6-fast dumplings and dumplings on this magic dough.
🔗 🔗

[Tashenka]

Tashenkahaven't done in Regina with him yet? I also aimed, but while trying in the blender, something turned out cool.

[Tashenka]

Tashenkahaven't done in Regina with him yet? I also aimed, but while trying in the blender, something turned out cool.

Natasha, I didn’t go with this toy, I don’t like it, maybe you’ll be more lucky. Played and abandoned it.
And now I have a kenwood for kneading dough, there is a nozzle for it, with replaceable blocks for different products - I will try to make Soviet pasta called "pasta with holes", let's see what happens.
And just in general - the dough for dumplings can be made with different devices, even in the mixer bowl, so I don't buy any more extras. devices

If nothing changes, I want to try it tomorrow.
I can only lick my licks at Kenwood ... I won't pull it financially. So I'm trying to calm down the "itch" with something else. I just bought a dough mixer as an additive to Regina. If it won't, then it won't.

[Tashenka]

Tashenka, I wish you success, let it work out! Dough, it's so interesting and entertaining, so interesting to tinker with

Agree! Working with the dough calms you down, sets you up for creativity. I constantly baked and bake pies, cookies, ... But I recently started making friends with pasta dough, having stumbled upon a new Titania when moving, which had stood in a closet in an unopened box for several years. Then there were 2 small pasta beetles. So there is an incentive! And given the fact that the site has such excellent sensei, it cannot fail! Thanks for the recipes and tips!

Natasha, this toy did not go with me, I didn’t like it, maybe you’ll be more lucky. I played and abandoned it.

Clear. I didn't even take the dough mixer to her, either, until I financially pulled it (the house is more important), so I'm looking for different options for kneading a steep dough. It does not work out yet: it is soft, then too dry, it practically crumbles. Perhaps I'll try the custard today.

I recently began to make friends with the pasta dough, having stumbled upon a new Titania when moving, which had stood in a closet in an unopened box for several years.

Oh, how you want to find something like this in the house, but alas
In general, I want to look for good recipes for dough with rye and buckwheat flour. The husband is a diabetic, wheat is not allowed, but he also wants to, looking at us. Actually, she took Regina in order to pamper him with macaros.
Ladies, can you tell me or stick into recipes for dough for noodle cutters made from other flour?

Girls, here's a look at how to make Villa pasta dumplings and noodles correctly, dough recipes, secrets, tips, video, from Donato de Santos https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278551.0 the main thing is not where to knead the dough, but its composition

Thank you, I have just this topic in my bookmarks, but I just can't get my hands on it.

[Tatyana]

the main thing is not where to knead the dough, but its composition

yes! it's just that everyone chooses for themselves according to their convenience and capabilities - someone has a kneader, someone in HP kneads the dough, a Regina kneader is also an option, and someone has no nicer handles ...

Tatyana, I have a question about the composition of you, as the head of the koloboks. What should be the flour-liquid ratio? It is clear that it is important to control the kolobok (in this, by the way, I liked Regina, it is clear that you can add flour-water at any time). But still ... the last time I had such giant eggs that for 3 eggs it turned out about 500 g of flour, and I did it for 350, and then intervened, intervened, intervened ...

[Aygul]

Aygul, I knead the dough with a Kenwood combine. The composition of the dough I have is different, here you can see my experiments with the dough for dumplings, noodles and how I approach it, how I knead and so on "Dumplings, dumplings, noodles (recipes)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0
Another gorgeous topic on dumplings dough here, see how to make Villa pasta dumplings and noodles correctly, dough recipes, secrets, tips, videos, from Donato de Santos https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278551.0 the main thing is not where to knead the dough, but its composition

I love this program, its author and host Donato de Santos - a connoisseur of Italian pasta, the basics of making dough and pasta products

As Donato explains the dough consistency:
- the dough should be soft-hard-plastic
- if you tear off a piece of dough, squeeze it firmly in the palm of your hand (like squeezing a rubber expander bagel), the dough should shrink, but not stick to your hands, not release liquid, and not leave marks on your palm.
- the dough should be beautiful, smooth, plastic.
- subject to the recipe, the dough should completely absorb all the flour; excess liquid and flour should not be added.
After kneading in this way, we remove the finished dough under a bowl-hood for laying and rest. And only after laying down, we begin to roll out the dough and prepare a paste from it.

Standard dough for Italian pasta
Recipe:
Wheat flour ordinary - 300 grams
Fresh eggs - 3 pcs.
Salt - a pinch
Olive oil - 1 tsp.

The weight of ordinary eggs is considered to be about 50 ml. liquids. If the eggs are larger in volume, then, accordingly, you need to add more flour

I highly recommend watching the VIDEO at the link above, where Donato is very intelligible and understandable, and most importantly, he explains with an example what the dough should be!
As they say: it's better to see once than .....

that is, in fact, the flour-egg ratio should be 2 to 1

that is, in fact, the flour-egg ratio should be 2 to 1

I didn’t say this The dough can be on the yolks alone, or on the yolks and eggs at once, you can add some water and so on ...
We again return to the "kolobok" bread
So here, for example, for kneading dough, there may be raw / or dry flour, smaller / larger eggs, hard / soft flour with varying degrees of kneading, from different types of flour, and so on ...

I gave the post above Donato's "formula" (in bold) what the dough should be - and the rest is our handiwork

Hello Tanya, happy holiday, I read about the custard dough, I also like it very much, but I always did it by eye, and now, thanks to you, I will do it in proportion, in HP it’s more convenient and easier, but not by hand.I probably read all the Temki about the noodle dough, dumplings, etc., looked (for the umpteenth time) all the pictures and everything was gone, the whole thing was shaking, I want to do this right now, but still morning, and on March 8, somehow not it's decent to hang around in the kitchen. BUT potatoes in the fridge, fry the mushrooms and add gorgeous dumplings on choux pastry. And once again I want to bow to you for everything that I learned about the dough from you, a lot of useful and interesting words, now I cook only according to your advice Huge merci

Irishka, HAPPY HOLIDAY, dear!
Directly a present for me for the holiday, your declaration of love for the dough Well, I'm very glad that I was able to please you and you will please homemade dumplings, and at minimal cost

Show me the dumplings

(y) Tanya, take the report, my dumplings, my husband said, delicious !!! Thanks again for the dough, kneaded it in HP, rolled it out on a typewriter, blinded it with handles, and cut noodles out of the dough remnants, uf managed

What glorious mugs turned out! No wonder my husband liked
Irishka, feed your family for health, do not skimp!

Yeah, he said so, it's good that big, tasty, eat and enjoy, but with your tips everything turns out easily

Tanya, thanks for the recipe! I really liked the dough, soft and pliable, it is a pleasure to sculpt from it. Here, I put it on (frozen dumplings, before cooking).

ABOUT! What round and beautiful mugs!
Julia, good luck, it's very nice to know that you liked the dough and the dumplings turned out! And you liked it yourself, and this is the main thing!

Tatiana, and I will come to you with thanks! I have been picking up the recipe for dumplings for a long time, but this dough is just something !!! Great in work and in taste! My husband finally liked my dumplings (very finicky).

[Ksyusha]

Ksyusha, THANK YOU!
Well, if the finicky husband liked the dumplings ... then it’s true, the dough is worthy and tasty. Prepare for health and feed your husband delicious

Tanya, and what pasties turned out on this test, the tongue can be swallowed, the dough is straight flaky, SUPER !!!!!!!!!

[Irishka]

Irishka, but this is a complete revelation for me. I take as a keepsake THANKS!

The dough is especially ideal for noodles: it dries quickly. The minimum expenditure of energy and products, a lot of pleasure. Just enough dumplings for lunch and the kids for dinner. From this portion. On weekends I will make more, so it dries quickly - you can quickly put it in bags and in the freezer. Recipe for 5

Tanya, and what pasties turned out on this test, the tongue can be swallowed, the dough is straight flaky, SUPER !!!!!!!!!

How timely is your review))), I just wanted to ask: is it suitable for pasties, we love them more than dumplings

[put in bags and in the freezer]

On weekends I will do more, so it dries quickly - you can quickly and put in bags and in the freezer ... Recipe for 5

Thanks for attention!
Just the opposite: first freeze on a baking sheet in one row, then in bags and in the freezer for storage (if possible)

...... (if possible )

it is truth too )))

Hello!!! So, I am very grateful for the dough recipe to the author !!! It may not be modest, but I did not eat such delicious dumplings. Rolls out, molds, with a bang! For 20 years I don’t really like to cook at the stove, but this effortlessly without tension, stuck. I am happy as an elephant and my son is delighted. Thanks again for posting the recipe)

[OkSi]

OkSi, to your health!
Nice to hear that making dumplings is a joy to you! Delight your son with sweets

[Admin]

Admin, Tatyana, and this dough how does it ride on a dough roller? Good? or is it more for handmade?

Julia, the dough rolls out perfectly on a typewriter, plastic.
If the dough is very soft, it is enough to sprinkle it with flour when rolling out the layers.

Thank you so much for this wonderful recipe! I did everything strictly according to the recipe. The proportions are just perfect! The dough is wonderful! Made dumplings with potatoes and dumplings! Excellent! It's a pity, I don't know how to insert photos ...

Potato dumplings

And here are the dumplings

Pretty dumplings turned out like toys
And dumplings need to make a humpbacked back, like a crescent - this is the traditional form of dumplings

The dough is good, cook for health!

Thank you very much for the tip about dumplings (I did it for the first time).

Thank you very much for the tip about dumplings (I did it for the first time).

To your health!

The appearance of dumplings looks something like this (if you make them with handles):

This week I will definitely make the "right" dumplings with cottage cheese and post a photo

Tanya, THANK YOU VERY MUCH for the dough recipe, for the first time she made manti, it turned out very tasty. The dough is amazing !!! It's a pleasure to work with him,
once tried for a long time to make dumplings according to a different recipe, the horror suffered. Modeling dumplings and others like them was something dreary for me.
But my son was born, now while he is 4 months old and I decided to try and learn for him ... and your recipe is a miracle!
I would never have thought that this process would be enjoyable and fast in time.

And in general, thank you for your lessons on working with dough, it was you who helped me bake the first perfect bread and all the subsequent ones too.
As I did, following your advice. Thanks for your hard work!

[Alexandra]

Alexandra, I am very pleased with the review. It is so nice to hear that in this way I helped you to cope with household chores, to feed your family tasty and fast. The most important thing is that working in the kitchen is a pleasure!

Thanks for the kind words!

[Tatyana]

Tatyana, thanks a lot for the recipe! Today, with his help, she "rolled" the dough sheeter-noodle cutter

Irishka, to your health! And how did the dough turn out? What is the result, how did the dough appear to work?

[Tanyushkaaaaa]

Tanyushkaaaaa, I'll get you here too ... Admin, I would call your dough tenderly and affectionately Dough !. Because it is awesomely tender and soft ... I now have a lot of noodles! I'm going to roll, then cut ...
thanks for the recipe!

[Lenok]

Got it out, got it out! Roll, then tell me what came out of the dough
Lenok, good luck, nice to hear that you please

[Admin]

Admin, Tatiana, and thanks from me. The other day we decided to make dumplings, and my husband is special in modeling, I only make dough and circles. I kneaded the custard, as pleasant as plasticine. My husband sat down and waited, it turned out that he was waiting for me to pour the flour in order to fill up the dumplings, but it turned out that extra movements are not needed with this dough. Two portions made dumplings for half a kilo of minced meat and made some more noodles.